Ingredients:

  • 12 oz whole wheat fettuccine
  • 1 tbsp olive oil
  • 1 tbsp sea salt
  • 1 tbsp extra virgin olive oil
  • 1 medium shallot, finely minced
  • 3 cloves garlic, minced
  • 15 oz pure pumpkin puree
  • 1/2 cup low-sodium vegetable broth
  • 1/4 cup plain Greek yogurt
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp ground nutmeg
  • 1 tsp dried sage
  • 1/2 tsp red chili flakes
  • salt and black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the pasta and cook until al dente (usually 1-2 minutes less than the package directions).
  3. Before draining, reserve 1 cup of the starchy pasta water. Drain the rest and set the pasta aside.
  4. Heat olive oil in a large skillet over medium heat.
  5. Add the minced shallot and sauté for 3-4 minutes until translucent.
  6. Stir in the garlic, sage, and red chili flakes; cook for 60 seconds until fragrant.
  7. Lower the heat to medium-low and stir in the pumpkin puree and vegetable broth. Whisk continuously until the mixture is smooth and simmering.
  8. Fold in the nutmeg, Greek yogurt, and Parmesan cheese, stirring until the sauce is a consistent, velvety orange hue.
  9. Add the cooked pasta directly into the skillet.
  10. Pour in 1/4 cup of the reserved pasta water and toss until the sauce is emulsified and clings to the noodles.